This vibrant and flavorful Tomatillo Chicken Soup is a perfect choice for a cozy dinner. The tangy tomatillos combined with tender chicken and fresh herbs create a refreshing twist on traditional chicken soup.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 pound tomatillos, husked and chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup fresh cilantro, chopped
- Juice of 1 lime
- Avocado, diced (for garnish)
- Tortilla chips (for serving)
Instructions
- Cook the Chicken:
- In a large pot, heat olive oil over medium heat. Add the chicken and cook for about 5-7 minutes on each side until browned and cooked through. Remove from the pot and let it rest for a few minutes before shredding.
- Sauté the Vegetables:
- In the same pot, add diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Broth and Tomatillos:
- Pour in the chicken broth and add the chopped tomatillos. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the tomatillos are tender.
- Combine Ingredients:
- Add the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine and let simmer for an additional 5-10 minutes, allowing the flavors to meld.
- Finish the Soup:
- Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning if needed.
- Serve:
- Ladle the soup into bowls and garnish with diced avocado and additional cilantro if desired. Serve with tortilla chips on the side for added crunch.
Enjoy your delicious and zesty Tomatillo Chicken Soup!
